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Spring Chicken Roasted with Asparagus and Green Olives

This herbed spring chicken roasted with asparagus and green olives is a deliciously fresh take on roast chicken. It takes a little time, but most of the work happens in the oven. The result? Melt-in-your-mouth tender, juicy chicken with a gorgeous golden crispy skin!

Roasted Chicken with Asparagus

When it comes to roasts, we tend to think of winter comfort food, with all the trimmings. And while it’s delicious, it can also feel heavy and even a little stodgy. Not to mention the seemingly endless prep time and roasting time.

Exactly what none of us feel like in the Spring.

Winner Winner, Spring Chicken Dinner

The great thing about this spring chicken dish is that while the prep takes around 15 minutes, the rest of the magic happens in the oven. It’s an absolutely tender, juicy take on a classic – but lighter. It also makes the most of the gorgeous fresh produce that we have available at this time of year.

And, while you can absolutely enjoy it on its own, you may want to add these Greek potatoes as a side, or these parmesan potato stacks. 

The optional fresh green herb sauce pulls all the flavours together and lightens things up. You can either make your own with chopped soft green herbs in olive oil, or you can use store bought Basil Pesto.

(I won’t tell, if you don’t)

If You’re Extra

So, this step is entirely optional, and you can skip it if you want or if you simply don’t have the time. But it’s what separates the mere “hmmm” from the “OMG!!!This is amazing!!!” 

And it’s a simple trick I learned while doing my chef training.

Are you paying attention?

Salt the chicken inside and out, and leave the chicken in the fridge, uncovered, overnight. This draws out the moisture from the skin and really dries out the skin. It’s this clever little step that ensures the chicken skin is golden, delicious and extra crispy. 

It also helps to season the chicken to the bone, making it more flavourful. 

Spring Chicken Roast

What’s the Fuss About Asparagus?

These delightful springtime vegetables taste amazing and are packed with the good stuff. Like vitamin A, vitamin E, vitamin K, folate and potassium. Asparagus also contains glutathione which is a powerful detoxifying compound that helps remove nasties like carcinogens and free radicals from your body. Oh, and it contains a chemical called asparagine that helps the body flush excess waste from the kidneys.

What a Shallot I’ve Got

Shallots, also known as eschalots or French shallots, are relatives of the onion family, but not quite onions. They grow in clusters underground and each shallot is covered in a copper coloured skin.

Their taste is sweeter and mellower than the sharper, more pungent taste of their onion cousins. Originating in the 11th century, they made their way from the port of Ashkelon and spread throughout the world. They arrived in France, and the rest is history, so to speak. They’re a much-loved ingredient and are still a pivotal element of French cuisine.

In this recipe, we’re leaving the skins on to protect the delicate flesh, halving them and creating a ‘bed’ for the spring chicken to rest on. Right before serving, we’ll discard the skin and enjoy the deliciously gooey shallots with garlic, asparagus, cherry tomatoes and green olives.

Remember to choose shallots that are firm and that feel heavy for their size.  Avoid the ones that have gone soft and the ones that have sprouted – they’ll have a bitter taste.

Rate This Spring Chicken

As always, if you try this spring chicken recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.

You can also view the recipe video here

Crispy Roast Chicken Recipe

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Why use butter and olive oil?

So you can enjoy the best of both worlds.  Butter is smooth, creamy and brings a richness to the taste. Olive oil has a unique flavour and fruity aroma and together they enhance the flavour of your spring chicken. By combining the olive oil and butter, you’re also raising the smoking point, so it can withstand a higher temperature than butter would alone.

 

Spring Chicken with Asparagus & Green Olives
Spring Chicken Recipe with Cherry Tomatoes
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Spring Roast Chicken with Green Olives

Spring Chicken Roasted with Asparagus & Green Olives


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  • Author: Jess Bunn
  • Total Time: 0 hours
  • Yield: Serves 4-6
  • Diet: Gluten Free

Description

This herbed spring chicken roasted with asparagus and green olives is a deliciously fresh take on roast chicken. It takes a little prep time, but then the magic happens in the oven – with no help from you. The result? Melt-in-your-mouth tender, juicy chicken with a gorgeous golden crispy skin!


Ingredients

For The Spring Chicken

  • 1 x 1,6kg Whole chicken

  • 10g Butter

  • 5 Shallots

  • 5 Cloves garlic

  • 1 Punnet (360g) cherry tomatoes, on or off the vine

  • 2 Bunches asparagus (roughly 240g)

  • 1 Punnet/ 260g Green Pitted Olives

  • Handful fresh thyme (or 1 tsp if using dried)

  • Lemon, halved for stuffing

  • Olive oil, salt and pepper

Optional 

  • Basil pesto, chopped soft herbs in a little olive oil, or fresh parsley for serving

Equipment

  • 1x Roasting tray suitably sized for your chicken and veggies

  • 1 Meat thermometer (optional, but recommended)

  • Tin foil


Instructions

Optional step – Salt the chicken inside and out, and leave the chicken in the fridge overnight. This dries the skin, making the chicken skin extra crispy. It also helps season the chicken to the bone. Once ready to cook, remove the chicken from the fridge so it can come to room temperature while you prep your ingredients.

  1. Preheat the oven to 240℃/460F. Trim the asparagus and remove the woody stems.
  2. Pat the chicken dry with a kitchen towel. Melt the butter and combine it with an equal amount of olive oil. Smear this mixture over the chicken and sprinkle the chicken liberally with salt. Place the lemon into the chicken cavity, along with a small bunch of fresh thyme, and 2 garlic cloves.
  3. Halve the shallots, keeping the skin on. Nestle them into a roasting tray, cut side down, then perch the chicken on top. Nestle the extra cloves of garlic amongst the shallots. Add about half a centimetre of water to the roasting tray to prevent the juices from burning as the chicken cooks.
  4. Pop the chicken into the middle of the oven and immediately turn the heat down to 200℃/390F. Roast for 50 minutes (adjust this time as needed depending on the size of your chicken)
  5. After 50 minutes, remove the chicken from the oven, and wiggle it over to one side of the roasting dish. Add the tomatoes and return the dish to the oven for 15-20 minutes (check the chicken at 15).
  6. Remove the chicken from the oven and place on a dish to rest. Check the chicken: the internal temperature once cooked should be 68℃/ 154 F around the thickest part by the thigh bone, as it rests the temperature will rise. Rest the chicken to 70℃/158F. If not yet fully cooked, return the chicken to the oven.
  7. Once cooked, place a ‘tent’ of tin foil over the chicken to keep it warm. Ensure the foil is not touching the skin so it stays crispy.
  8. Remove the shallots and garlic from the roasting dish, and pour off the pan juices from the roasting tray, into a jug. Add in the asparagus and olives next to the tomatoes, season them with a pinch of salt, and return the roasting dish to the oven for about 5 minutes or until the asparagus is cooked.
  9. While the veg cooks, remove the papery skins from the shallots and garlic. Set aside.
  10. Carve the chicken and serve on a bed of roasted asparagus, tomatoes, olives and jammy shallots. Drizzle the sauce from the pan around the vegetables and chicken.

Optional step – This spring chicken is delightful with a drizzle of pesto, or, a simple sauce of chopped fresh herbs like basil and parsley in a little oil. Alternatively finish the dish with fresh chopped parsley to brighten everything up.

Notes

Optional step – Salt the chicken inside and out, and leave the chicken in the fridge overnight. This dries the skin, making the chicken skin extra crispy. It also helps season the chicken to the bone. Once ready to cook, remove the chicken from the fridge so it can come to room temperature while you prep your ingredients.

Optional step – This spring chicken is delightful with a drizzle of pesto, a simple sauce of chopped fresh herbs like basil and parsley in a little oil, or finished with fresh chopped parsley to brighten everything up.

  • Prep Time: 15 min
  • Cook Time: 1 hr 10min
  • Category: Mains, Chicken
  • Method: Roast

Nutrition

  • Calories: 763.21kcal
  • Sugar: 6.33g
  • Sodium: 1401.37mg
  • Fat: 55.58g
  • Saturated Fat: 14.8g
  • Unsaturated Fat: 12.03g
  • Trans Fat: 0g
  • Carbohydrates: 16.18g
  • Fiber: 6.12g
  • Protein: 52.85g
  • Cholesterol: 203.89mg
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